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01 February 2013

Check out the spoon: beside the color which is my fave, it's obviously disposable. But this is something sweet with a double meaning. Latdawan, a Management major gave this little treat to me. When I smiled at her, "what's this for?" she shrugged, "nothing" then browsed her book. I'm a bit chary about accepting gifts from students; don't want to be compromised come evaluation time. Fortunately, I didn't have to with Latdawan. She's one brainy student.

When it comes to cakes, I always love it moist. Here's a recipe from Linda Larsen that you may want to try.

While cake is in the oven, combine granulated sugar, brown sugar, butter, and milk in large saucepan. Bring to a boil, then boil for 1 minute, stirring constantly, until sugar is dissolved. Remove from heat and add chocolate chips and vanilla. Stir with a wire whisk until the chips are melted and frosting is smooth. Pour over warm cake and spread to cover. Let cool on wire rack before serving.

Note: You don't need to refrigerate this cake because of the milk in the frosting. There's so much sugar and fat in the frosting that the milk doesn't present a safety hazard even when left at room temperature.

21 November 2012

The Can't-Shut-Up version: It was the kiddo's 5th birthday. I was busy at work and didn't have time to look for a cake that was not as girly as this. I feared he wouldn't like it and he didn't. He was then on a tantrum-at-every-turn phase. When he saw this cake he gave me an appalled look. What? no Ultraman, Mom? He cried. I felt so sorry for him. Guilt was written on my forehead while tantrum was looming on the MacDonald's horizon. The guests have arrived and in a snap I promised him all the heroes on his next cake and bribed him with Hong Kong Disneyland if he would not make a scene at his party. He managed to show enough decent behavior the whole time. The next year we flew Air Asia to Macau and ferried our butts to Hong Kong. Boys!